Ingredients:

  • 12 oz Raspberry or Cherry Gelatin mix (2 large boxes)
  • 2 cups Boiling water
  • 1 cup Cold filtered water
  • 20 oz Crushed pineapple in 100% juice (undrained)
  • 14 oz Whole berry cranberry sauce
  • 1 tbsp Freshly grated orange zest
  • 1 cup Toasted pecans, chopped
  • 0.5 cup Finely diced celery

Instructions:

  1. Place the gelatin powder in a large heat-proof glass mixing bowl. Pour boiling water over the powder and whisk steadily for 2 minutes until the gelatin is fully dissolved and the liquid is clear.
  2. Whisk in the cold filtered water to begin the cooling process.
  3. Whisk in the whole berry cranberry sauce, breaking up any large clumps until the mixture achieves a uniform, mahogany-colored consistency.
  4. Stir in the undrained crushed pineapple (including the juice) and the freshly grated orange zest.
  5. Fold in the toasted chopped pecans and finely diced celery. Ensure even distribution of the solids.
  6. Pour the mixture into a 6-cup Bundt pan or decorative gelatin mold. Chill in the refrigerator for at least 6 hours, or overnight, until completely firm before unmolding.